Scaled to however many of you there are.
Change the headcount and the amounts follow. Salt and spice do not scale in a straight line, and we account for that.
A recipe is how you make a thing: the amounts, the order, the timing and where it goes wrong. The dish pages explain what that thing is — where it comes from, the mechanism behind it, and why skipping one step makes it something else. One stays open in the kitchen; the other is read when you wonder.
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Porridge
Five minutes, of which the first one decides everything: the oats go into cold liquid, never into boiling.
Tarhana soup
A yoghurt-and-vegetable mixture fermented through a summer, dried and powdered. Ten minutes to a soup — at the end of a year’s work.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Flour soup
Three ingredients — flour, butter, water — and all of the flavour is in how long the flour is toasted.
Sautéed mushrooms
Mushrooms are wiped, not washed. And the salt goes in last: early salt draws their water out and makes browning impossible.